The Incredible Egg!!!

1. The Incredible Egg!!!

2. Ways to prepare an Egg • Hard Boiled *Microwave • Poached *Grilled • Fried *Dropped • Deep fried *Soft boiled • Fondue *Roasted • Scrambled *Braised • Omelet *Steamed • Baked *Pickled

3. How to tell if the egg is still fresh? Do you think the egg will float or sink? Let’s find out!

4. *Sinks to the bottom and stays there: it is about three to six days old *Sinks, but floats at an angle: it's more than a week old *Floats: it's too old and should be discarded *Sinks, but then stands on end: it's about two weeks old

5. Size and Grade • The freshest eggs are: • Grade AA • Grade A • Grade B.

6. Size and Grade • Eggs are classified by size. The largest is JUMBO. • In decreasing size remaining classes are: • Extra large, Large, Medium, Small, and Pee-wee.

7. Size and Grade • The egg carton: contains information for the consumer. • The carton tells the following info. on eggs: • Quality • Size • Inspection Stamp

8. Storage of Eggs • Eggs should be kept REFRIGERATEDin their originalCARTON. • You should neverwasheggs. • Eggs can be kept and stored for up to 4 weeks.

9. Functions of Eggs • Most important function of eggs is to contribute Nutrients (whether used alone or in recipes)

10. The protein in eggs is used as a Thickeningagent since egg protein coagulates when heated. Eggs are used to thicken custards and puddings. Functions of Eggs

11. Because the egg white coagulates when heated, eggs also function to bind ingredients together. Functions of Eggs

12. Functions of Eggs • And hold crumbs together on breaded foods.

13. Eggs can also be used as leavening agents because the white can be beaten to hold large amounts of air. Functions of Eggs

14. Egg yolks act as an emulsifying agent in foods such as mayonnaise and salad dressings. Functions of Eggs

15. Uses Meringues, angel food & sponge cakes, and soufflés

16. Allergies • Ask participants if they have any allergies • Products/foods that may contain eggs • Baked goods, crepes, and waffles • Breaded and batter-fried foods – eggrolls, meatloaf, and meatballs • Candies – lollipops, marshmallows, marzipan, and other candies • Dressings and sauces – Caesar, mayonnaise, hollandaise, tartar • Desserts - custards, puddings, ice cream, Cream pies, fillings, puffs, meringue and frostings • Drinks and cocktails – eggnog, fizzes, flips, coffee (cappuccino), wine • Egg substitutes • Pastas • Simplesse (fat substitute) • Soufflés • Soups and consommés • Check food labels for allergen warnings • Dried, powdered, or egg solids • Albumin, globulin, lecithin, lysozyme, ovalbumin, ovovitellin, surimi, meringue

17. Substitutes • Binding (for 1 large egg) • 3 ½ Tbsp gelatin blend (made from 1 C boiling water + 2 tsp unflavored gelatin) • 1 Tbsp ground flaxseeds + 3 Tbsp warm water (let set about 1 minute before using) • ½ medium banana, mashed • ¼ C applesauce (or other pureed fruit) • 2 Tbsp potato starch, cornstarch, or arrowroot flour • 1 heaping Tbsp soy powder + 2 Tbsp water • 1 Tbsp soy milk powder + 1 Tbsp cornstarch + 2 Tbsp water • Commercial egg substitutes (like Ener-G) • Xanthan gum • Leavening (for 1 large egg) • 1 ½ Tbsp vegetable oil + 1 ½ Tbsp water and 1 tsp baking powder, mixed well